Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1/8 teaspoon salt

  3. 1/2 cup cold Plugrá (ultracreamy) butter or other unsalted butter, cut into bits

  4. 3 to 4 tablespoons San Pellegrino or tap water

  5. 3/4 pound small red potatoes

  6. 1 cup heavy cream

  7. 1 large egg yolk

  8. 1/4 pound Maytag blue cheese, crumbled (3/4 cup)

  9. 1 1/2 teaspoons finely chopped fresh thyme

  10. 1 1/2 teaspoons finely chopped fresh rosemary

  11. Fleur de sel or other coarse sea salt for sprinkling

  12. Special equipment: a pastry or bench scraper; 6 (4-inch) tartlet pans

Instructions Jump to Ingredients ↑

  1. Make pastry:

  2. Blend together flour, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons water and gently stir with a fork (or pulse in processor) until incorporated. Squeeze a small handful of dough. If it doesn't hold together, add up to 1 tablespoon more water, stirring (or pulsing) until just incorporated, then test again. (Be careful not to overwork dough, or pastry will be tough.)Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough portions together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 30 minutes. Fill and bake tartlets:

  3. Put oven rack in middle position |and preheat oven to 350°F. Cut potatoes into ¼-inch-thick slices and cover with cold water by 2 inches in a 1-quart saucepan. Simmer, uncovered, until tender, about 10 minutes. Drain and pat dry with paper towels. Whisk together cream and yolk until combined. Divide dough into 6 equal pieces. Roll out each piece into a 5-inch round with a floured rolling pin on a lightly floured surface, then fit each into a tartlet pan. Trim excess dough, leaving a 1/4-inch overhang, then fold overhang inward and press against side of pans to reinforce edge. Chill shells until pastry is firm, at least 10 minutes. Arrange about 4 potato slices, overlapping slightly, in each tart shell and crumble 2 tablespoons cheese into each. Divide cream mixture among tartlets, filling to 1/8 inch from top. Sprinkle each tartlet with 1/4 teaspoon each of thyme and rosemary and season lightly with fleur de sel. (If your sea salt is very coarse, lightly crush before sprinkling.)Bake tartlets on a baking sheet until bubbling and golden brown, 45 to 50 minutes. Cool in pans on a rack 10 minutes, then remove from pans and serve warm.


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